"Kitty" > wrote in message
...
On Sep 10, 9:36 pm, "Green Newb" > wrote:
> Okay I'm getting the picture nicely, thank you. I thought the guy writing
> about Chun was being sarcastic,so its a real product? lol. Oops.
>
> I could do the meat as you say, that sounds a good way of doing things. I
> can make my own sauces. If its not presentable in the jar, well I just
> won't
> eat it and will waste it, so its really important to me about presentation
> and texture.
> > --
> > -Marilyn


If presentation matters to you, then try this. make enough of your
recipe up for one meal, only cook all your veggies as long as
recommended for the longest one. Then see what they look like and
feel like in your mouth. the texture will be pretty mushy on some of
them, but might feel fine for others. but it will give you a little
bit of an idea what everything will feel like when you eat it, and you
might see the colors and textures are to bland. and when you can them
they get knocked around a bit more and will not look as crisp
either.

Another thing I didn't think of before is this. recooking a sauce for
as long as required for canning may change the flavor, weakening some
spices, intensifying others.

FWIW, Kitty

Kitty, Barb, Marilyn, Serene, this has given me a lot to think about. I
have reached the state of mind of separating the meat and veg, specially
when I compared the cooking times of vegies compared to meat. Also my own
sauce from scratch will be the way to go. No double double anything lol.
Thanks for your patience in helping me.

I thought Carrots raw packed would take the longest time, instead I was
shocked to read that greens take 70 minutes. WOW. Thats not good. Thats
really bad hmm...I haven't made this dish yet and am so glad I asked!.
Serene, my freezer broke a month ago and I lost all my soup stocks, meats,
etc. That happened after ordering my canner, Then our power went down not
long after that!. Food might be safer in the cupboard for the time being .

Thanks everyone. I really appreciate the positive input.